Chicken and Chorizo Enchiladas: From Aztec Roots to Tex‑Mex Favorites

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Enchiladas

The first time I had enchiladas was at my friend Debbie’s house. She made creamy chicken enchiladas from a cookbook, and that classic casserole left an impression. But after reading Enchiladas: Aztec to Tex‑Mex by Cappy Lawton and Chris Waters Dunn, I learned there’s a much broader, more vibrant world of enchiladas than the Tex‑Mex casserole I first imagined.

Lawton and Dunn explain that the word enchilada literally means to season with chiles — to “chilefy” a food. By that definition, chile peppers in some form must be present for a dish to be an enchilada. The authors also argue that authentic enchiladas are always made with corn tortillas and, while they may be unfilled, they are never without sauce. If the chicken and chorizo enchiladas (enchiladas callejeras) are any indication, authentic enchiladas are absolutely delicious.

The basic components of any enchilada:

• sauce
• filling
• assembly
• garnish

The book’s introductory chapters on Ingredients and Fundamentals are clear and helpful; if you’re new to making enchiladas, read those chapters first to understand techniques and workflow. It’s not that enchiladas are difficult, but knowing the steps makes the process much easier and more enjoyable.

Enchiladas: Aztec to Tex Mex

Chapters of the book cover a wide variety of enchilada styles. Representative recipes include:

• Accompaniments: Pico de Gallo, Black Bean Relish, Nopalito Salad, Tomatillo & Avocado Salsa.
• Pork: Sinaloa‑style chorizo and queso fresco enchiladas; Enchiladas Regias with chorizo and shredded pork; Enchiladas Verdes de Tlaxcala with pork shoulder and tomatillo sauce.
• Beef: Enchiladas Norteñas (skirt steak), Ropa Vieja (brisket), and Enchiladas de Barbacoa (beef tongue and cheek).
• Poultry: Chicken in red mole, duck confit enchiladas, Tapatías with ancho chile sauce, and the Chicken and Chorizo Callejeras.
• Seafood: Tuna enchiladas, open‑faced shrimp enchiladas, and lobster with poblano cream.
• Dairy: Papadzules (egg and pepita sauce), cheese and chipotle enchiladas, and chile‑egg sauce cheese enchiladas.
• Vegetable: Poblano cream and chipotle sauces and creative fillings such as eggplant, sweet potato, and nopales (cactus).
• Tex‑Mex: The more familiar roux‑thickened ancho chile gravy and classic Tex‑Mex fillings like beef, chicken, cheese, and brisket.

The back matter includes a bibliography, recipe sources, a glossary of Spanish terms, and the story of Cappy Lawton’s La Fonda on Main and its role in presenting Mexican and Tex‑Mex cuisine.

Reading this book was a revelation. Before it, I pictured enchiladas mainly as the Tex‑Mex casserole: tortillas rolled around a cheesy, meaty filling, smothered in red sauce and baked. I also remembered the creamy chicken casserole Debbie made years ago. While that dish is comforting and nostalgic, Enchiladas: Aztec to Tex‑Mex introduced me to lighter, intensely flavored, and inventive approaches to enchiladas — and now I want to try them all.

One key takeaway: all authentic enchiladas use corn tortillas. If a recipe calls for flour tortillas, swap in corn for a more authentic result — and it’s an easy way to make the dish gluten‑free.

Most recipes in the book are naturally gluten‑free; only the Tex‑Mex ancho gravy calls for wheat flour. To make that gravy gluten‑free, substitute cornstarch or another starch for the flour.

Chicken and Chorizo Enchiladas (Enchiladas Callejeras)

I’ve made these enchiladas twice. The first time I made everything from scratch — sauce, poached and shredded chicken, chorizo‑potato‑carrot hash, assembly and garnishes — and it took a long time. They were absolutely worth the effort.

The second time I made them, I already had the sauce and components on hand; reheating and assembling was much faster. My recommendation: prepare components ahead where possible. Do the prep in stages if you prefer, or make everything at once if you have the time. Either way, these enchiladas are worth the effort.

The chicken filling is mild, but the sauce‑dipped and briefly seared corn tortillas, the spicy chorizo hash, and pickled jalapeño garnish provide bright heat and contrast. The dish is satisfying without being heavy, colorful, well balanced, and perfect for guests — or just for keeping to yourself.

Reprinted from Enchiladas: Aztec to Tex‑Mex. Copyright © 2015 by Cappy Lawton and Chris Waters Dunn. Published by Trinity University Press.

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Chicken and Chorizo Enchiladas (Enchiladas Callejeras)

Jennifer Field

Chicken and chorizo enchiladas (enchiladas callejeras) combine poached shredded chicken, a chile‑based sauce, a warm chorizo‑potato‑carrot hash, and fresh garnishes like crema, avocado, pickled jalapeños, and queso fresco. Callejeras are street‑style enchiladas often sold in Mexican cities; this version balances textures, temperatures, and flavors for a complete meal.

5 from 4 votes

Print Recipe
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Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Course Poultry

Cuisine Mexican

Servings 12 enchiladas

Calories 1140 kcal

Equipment

• Cast iron griddle or skillet
• Countertop blender
• Large sauté pan

Ingredients

For the Filling

• 3 cups (about 390 g) poached skinless, boneless chicken, shredded

For the Sauce (See Note)

• 4 guajillo chiles (about 35 g), destemmed, deveined, deseeded
• 10 ancho chiles (about 150 g), destemmed, deveined, deseeded
• 1 medium white or yellow onion, coarsely chopped
• 4 cloves garlic, peeled
• 2 tbsp (18 g) kosher salt
• 1 cup (237 ml) olive oil

For the Chorizo/Vegetable Topping

• 8 ounces (227 g) chorizo, casings removed
• 1 large Yukon Gold potato, peeled and medium diced, simmered until just tender (5–7 minutes)
• 1 large carrot, peeled and medium diced, simmered until just tender (5–7 minutes)
• 1/2 cup (65 g) frozen green peas, defrosted (optional)

For the Assembly

• 12 corn tortillas, preferably a day old

Garnishes

• Crema Mexicana
• Queso fresco
• Avocado slices
• Jalapeños en escabeche (pickled jalapeños)

Instructions

For the Sauce

1. Dry roast the prepared chiles a few at a time on a hot comal, griddle, or skillet over medium heat until fragrant, about 30 seconds per side.
2. Place the chiles, onion, garlic, salt, and 4 cups (1 liter) hot water in a blender. Let sit 5 minutes to soften the chiles. With the blender running, add the olive oil in a slow steady stream and blend until emulsified.
3. Strain the sauce into a wide sauté pan and warm over medium heat. Taste and adjust seasoning, then cover and set aside. It does not need to be kept hot.

For the Chorizo/Vegetable Topping

1. Remove chorizo casings and crumble the chorizo into a large sauté pan over medium‑high heat.
2. Cook, stirring frequently to break it up, until it begins to brown, about 5 minutes.
3. Add the cooked potatoes and carrots and gently stir to combine. Cook until the potato edges just begin to brown.
4. Remove from heat, stir in the peas, cover, and keep warm.

To Assemble the Enchiladas

1. Gently warm the shredded chicken and have the topping and garnishes ready. Warm individual serving plates. Heat a 9‑inch nonstick sauté pan over high heat. Keep the pan with the sauce nearby.
2. Dip a tortilla in the sauce until well coated, place it in the hot sauté pan, and quickly sear about 3 seconds per side — just long enough for the sauce to begin to caramelize.
3. Place 2 tablespoons shredded chicken on the tortilla, fold in half, and transfer to a serving plate.
4. Wipe the sauté pan with a paper towel moistened with a little vegetable oil and reheat.
5. Repeat with the remaining tortillas, slightly overlapping the enchiladas on the plates, three enchiladas per serving.
6. Top each serving with a drizzle of crema Mexicana, a generous scoop of the chorizo‑vegetable mixture, and a sprinkle of queso fresco.
7. Arrange avocado slices and pickled jalapeños alongside the enchiladas.

Notes

The sauce makes more than you’ll need for this recipe. Store the extra sauce refrigerated for up to a week or freeze for up to a month.

Nutrition

Serving: 3 enchiladas • Calories: 1140 kcal • Carbohydrates: 64 g • Protein: 50 g • Fat: 77 g • Saturated Fat: 18 g • Cholesterol: 131 mg • Sodium: 2983 mg • Fiber: 12 g • Sugar: 13 g

Keyword chicken enchiladas, enchiladas

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